| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | c | SUGAR |
| 1/2 | c | GARLIC SALT |
| 2 | T | GARLIC POWDER |
| 2 | T | MINT |
| 1 | t | ROSEMARY |
INSTRUCTIONS
(FOR 5-6 LB LEG OF LAMB) COMBINE ALL INGREDIENTS INTO A SEALABLE PLASTIC FREEZER BAG AND SEAL THE BAG. SHAKE AND TOSS THE BAG UNTIL THE RUB MIXTURE IS THOROUGHLY MIXED. SPRINKLE OVER ENTIRE LEG OF LAMB. BARBECUE (INDIRECT METHOD) AT 220 DEGREES UNTIL AN INTERNAL TEMPERATURE OF 165 DEGREES IS REACHED IN THE THICKEST PART OF THE LEG. YIELD: 1 CUP. **NOTE: MINT AND ROSEMARY SHOULD BE PURCHASED AS LEAVES, THEN PULVARIZED JUST BEFORE YOU USE THEM. Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 551
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49232mg
Potassium: 256.3mg
Carbohydrates: 139.2g
Fiber: 26.6g
Sugar: 100.3g
Protein: 3.4g